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Preparation

1. Add dashes of Gravy Master sauce to the top of the meat until it is well covered. Then sprinkle heavily with dry rub. Place meat in the slow cooker. Cook on low setting of slow cooker for 8-10 hours.
or if you don't have time cook on high for 6-8 hours. Leave meat in the slow cooker on the "warm" setting for about 4 more hours or until the meat easily will pull with two forks.
2.Internal temperature of pork roast should be between 190º F and 205º F.
3.Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker.
4.Serve warm.
5.Leftovers should be kept in an airtight container in the refrigerator or freezer.